SAUSAGE, SPINACH AND POTATO TART
Provided by Nancy Fuller
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the dough: Add flour and salt to the bowl of a food processor and pulse a few times to mix. Add the butter to the bowl and pulse until the mixture looks like crumbly sand. Add the egg and water and pulse again until the dough comes together.
- Very lightly flour the work surface. Dump the dough onto the floured surface and knead a few times until it comes together. Shape the dough into a disc and roll out to a 13-inch circle. Press the dough into the bottom and sides of an 11-inch tart pan with a removable bottom. Level the edges with your fingers. Prick the bottom of the tart with a fork. Freeze until firm, 25 minutes.
- For the filling: Preheat the oven to 400 degrees F.
- While the tart is in the freezer, add the potatoes to a medium saucepan and cover with cold water. Add a big pinch of salt and bring to a boil. Reduce the heat to a simmer, and cook the potatoes until tender but still with a bit of resistance, 5 to 6 minutes. Drain and cool.
- Lightly drizzle the olive oil in a large skillet over medium heat. Add the sausage, and cook, breaking up with the back of a wooden spoon until crumbly and browned, 6 to 8 minutes. Add the spinach by the handful and stir until it just wilts down. Season the mixture with salt and pepper and stir in the green onions. Remove to a bowl to cool.
- Crack the eggs into a medium bowl and stir in the milk. Whisk together until combined and then add some salt and pepper.
- Remove the tart from the freezer. Cover the top with parchment paper and add pie weights or dried beans. Place on a sheet tray and bake for 20 minutes.
- Remove the pie weights and parchment paper and continue baking for 10 minutes more.
- Turn the oven temperature down to 350 degrees F.
- Evenly sprinkle the par-baked tart shell with half of the grated cheese, then the cooked potatoes, and finally top with the sausage and spinach mixture. Pour the eggs over the top and sprinkle with the remaining cheese. Bake for 45 minutes.
- Cool the tart for 10 minutes before serving. Can be served warm or at room temperature.
BACON, POTATO AND CHEESE TART
A great side dish with almost any meat. My grandmother used to make this using Swiss cheese. I've found that using Fontina cheese adds better flavor without those Swiss cheese strings.
Provided by BAREFOOTBLONDE
Categories Side Dish Potato Side Dish Recipes
Time 1h15m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Coat an 8 inch round baking dish with the butter. Arrange bacon in a spiral fashion in the baking dish, draping ends of the slices over the pan edge to fold over filling.
- Arrange 1/3 of the potatoes over bacon, and sprinkle with 1/3 Fontina cheese. Repeat layers with remaining potatoes and cheese, and season with salt and pepper. Fold bacon over filling to form the upper layer.
- Bake uncovered in the preheated oven 1 hour, or until potatoes are tender. Drain any drippings, and cut into wedges to serve.
Nutrition Facts : Calories 432.5 calories, Carbohydrate 15.5 g, Cholesterol 66.2 mg, Fat 35.1 g, Fiber 1.9 g, Protein 13.4 g, SaturatedFat 13.6 g, Sodium 675.1 mg, Sugar 0.9 g
TOMATO AND SAUSAGE TART
This tart is wonderful for brunch or a light lunch or supper. Serve with a mixed green or fruit salad. I've made this many times over the years and always get a lot of compliments when I serve it. Garden-fresh tomatoes are a big plus in this tart--to peel easily, spearing the tomato with a fork, immerse briefly in boiling water, run under cold water and the peel just slips off! Originally from a Bon Appetit Breakfasts and Brunches cookbook, published in 1983.
Provided by Leslie in Texas
Categories Savory Pies
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°.
- Brush mustard over pastry shell and bake 5 minutes; remove from oven and cool.
- Remove sausage from its casings and sauté in a small skillet, crumbling with a fork, until cooked through.
- Drain and let cool.
- Sprinkle sausage over pastry shell, cover with tomato slices, and sprinkle with salt, pepper, basil and parsley.
- Combine cheese and mayonnaise in small bowl and blend well.
- Spread over tomato slices, sealing completely to edges.
- Bake until hot and bubbly, about 35 minutes.
- Serve immediately.
SWEDISH POTATO SAUSAGE
Steps:
- In a food grinder using the coarse disc, alternately process the potatoes, onions and pork. Combine with the ground beef. Mix until well distributed. , Combine all dry ingredients and sprinkle over potato/meat mixture. Add milk and mix well. , Sausage may be made into patties or stuffed into hog casings. Using immediately or freeze in serving-size portions.
Nutrition Facts : Calories 139 calories, Fat 5g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 465mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
SAUSAGE & POTATO PATTIES
I found this on Taste.com.au. This easy dinner is a great way to use up any sausages left over from a weekend barbecue or meatloaf or roast meats
Provided by Mandy
Categories Lunch/Snacks
Time 10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Place potatoes in a saucepan. Cover with water. Cook over medium heat for 10 minutes or until tender. Drain. Mash. Set aside to cool.
- Heat a frying pan over medium heat. Cook sausages for 6 to 8 minutes, turning, or until cooked through. Roughly chop.
- Combine potatoes, sausages, mushrooms, rocket, cheese, eggs, breadcrumbs, salt and pepper in a bowl. Stir until well combined.
- Line a baking tray with baking paper. Using 3/4 cup of mixture at a time, shape mixture into 12 patties. Place on baking tray. Cover. Refrigerate for 30 minutes.
- Preheat oven to 150°C Heat butter and oil in a non-stick frying pan over medium heat until sizzling. Cook patties, in batches, for 3 minutes each side or until golden. Keep cooked patties warm on baking tray in oven while cooking remaining patties. Serve patties warm with chutney.
- Notes & tips.
- To bake instead of pan-fry, place patties on a baking tray lined with baking paper. Spray well with olive oil cooking spray. Bake at 180°C for 25 minutes or until golden and cooked through.
- When melting butter, chop butter into 1cm pieces. Butter will melt evenly without burning.
- Leftover meatloaf or roast meats are also great in these patties. Chop the meat and use instead of the sausages.
Nutrition Facts : Calories 430.6, Fat 31.3, SaturatedFat 12.1, Cholesterol 132.4, Sodium 672.5, Carbohydrate 17.2, Fiber 2.1, Sugar 1.2, Protein 19.5
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